Tomato Aspic

(by Lynette Louise)

(adapted from Southern Living)

2 T. unflavored gelatin

1/4 c. cold water

1/4 c. boiling water

4 c. tomato juice

1 T. onion, minced

1 t. sugar

1 t. salt

1 t. seasoned salt

1 t. Worcestershire sauce

1/2 t. celery seeds

2 bay leaves

2 whole cloves

2 T. fresh lemon juice

optional: cooked shrimp

In a bowl, sprinkle gelatin over cold water, and let stand 5 minutes.

Whisk in boiling water until gelatin is dissolved.

In a large saucepan, combine tomato juice, onion, sugar, salt, seasoned sat, Worcestershire sauce, celery seeds, bay leaves, and cloves.

Bring to a boil over medium-high heat.

Reduce heat, and simmer, stirring occasionally, for 15 minutes.

Pour through a wire-mesh strainer into a bowl.

Stir in lemon juice and gelatin.

Pour into a 10-inch ring mold coated with cooking spray.

Refrigerate for 6 hours or until set.

Optional: Fill the center with shrimp when serving.

(Read Tomato Aspic, the story that accompanies this recipe.)